INGREDIENTS

INSTRUCTIONS

Using a large, sharp cook's knife, chop the shallots into very fine dice.
Place in a heav-based saucepan with the oil, a light sprinkling of salt,
the thyme and the bay leaf. Set the pan over a medium heat until the oil
becomes hot, the adjust the heat to it's lowest possible setting and
continue to cook the shallots until they are meltingly tender, about 2
hours. Set aside to cool. Store in a screw-top jar in the refrigerator,
where the confit will keep for up to one week, or if covered with a layer
of olive oil, for up to a month.
Converted by MC_Buster.
Per serving: 1269 Calories (kcal); 137g Total Fat; (95% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 27
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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